Vegetable and Noodle Stir Fry
Ingredients
- Red bell pepper
- Carrot
- Tenderstem broccoli
- Sugar snap peas
- Baby corn
- Noodles (GF or whole wheat)
- Strips of vegan burger
Garlic & lime sauce
- 1/4 cup tamari or soy sauce
- 1/4 cup brown sugar
- 5 tbsp lime juice
- 1/2 cup water
- 3 cloves garlic, minced
- 1 tbsp grated ginger root
- 1 tbsp sesame oil
- Cornflour slurry (2 tbsp cornflour and 2 tbsp cold water)
Garnishes
- Fresh lime
- Coriander
- Basil
- Roasted sesame seeds
Preparation
Mix all the garlic and lime sauce ingredients together except for the cornflour slurry.
In a separate bowl, prepare the cornflour slurry by combining 2 tablespoons cornflour with 2 tablespoons cold water.
Stir fry the vegetables, noodles, and protein in a hot pan or wok until tender and cooked.
Add the sauce mixture and cornflour slurry to the stir fry.
Either heat the sauce separately until it thickens and then add it, or bring the stir fry to a boil after adding the sauce to thicken it directly.
Once the sauce has thickened, reduce the heat and stir to ensure the vegetables and noodles are well coated.
Garnish with fresh lime, coriander, basil, and roasted sesame seeds before serving.
Tips
Feel free to substitute the protein with tofu, tempeh, vegan chicken, or omit it entirely for a vegetable-only version.
